CBD Stuffed Sole

Sole is a delicate and light fish, perfect for those who don’t usually enjoy seafood. In this recipe, sole fillets are filled with a creamy shrimp mixture and CBD remoulade, then baked for a refined and flavorful dish.

Ingredients

• Sole fillets : 8 (85 g each)
• Mayonnaise : 120 mL
• Raw shrimp : 60 g
• Panko breadcrumbs : 2 tbsp (≈15 g)
• CBD remoulade : 4 tsp (≈20 mL)
• Chopped onion : 1 tsp (≈5 g)
• Finely chopped green onion : 1
• Worcestershire sauce : 1 tsp (≈5 mL)
• Salt : a pinch
• CBD remoulade (for topping) : 4 tsp (≈20 mL)

Instructions

1. Preheat the oven to 160 °C (320 °F).
2. Make a 5 cm incision in the center of 4 sole fillets.
3. In a bowl, mix mayonnaise, shrimp, breadcrumbs, CBD remoulade, onion, green onion, Worcestershire sauce, and salt until smooth.
4. Divide the filling into 4 portions. Flip the 4 uncut fillets gray side up. Place the filling in the center of the cut fillets. Cover with the remaining fillets, gray side down, and fold the edges to form a package. Place packages on a non-stick baking tray.
5. Spoon 1 tsp of CBD remoulade on each package.
6. Bake until the filling is hot and the fish flakes easily, about 20 minutes.